Maple-Glazed Duck Breasts With Celeriac
Serves 2 to 4.
Note: A perfect combination of flavors, the duck gets a kick of heat from crushed red pepper, a lick of sweet maple syrup, grounded with earthy celeriac that cooks alongside. From Beth Dooley.
• 1/4 c. dark maple syrup
• 2 tbsp. fresh squeezed orange juice
• 1 scant tsp. crushed red pepper
• 2 duck breasts (about 6 to 8 oz. each)
• Salt and freshly ground black pepper
• 1 medium celeriac (also known as celery root), peeled and cut into chunks
Preheat oven to 375 degrees.
To make glaze: In a small bowl, whisk together the syrup, orange juice and red pepper flakes. Set aside.
To prepare the duck: Score the skin of the duck breast in a crisscross pattern, being careful not to cut through the meat. Season with salt and pepper on both sides.
Set the duck, skin-side down, in a cold skillet and set over medium-low heat. Brown and crisp the skin, rendering most of the fat, being careful not to burn, about 10 to 15 minutes. Remove some of the fat as it renders, leaving about 1/8 inch of it covering the pan. (Strain and save the excess rendered fat in a glass jar, covered and refrigerated, for another use.)
Once the skin is brown and crisp, flip the duck over, toss in the celeriac, and pour the glaze over all. Put the pan into the oven; after 5 minutes, baste the duck and celeriac with the juices and the glaze. Continue cooking until the duck is done to your preference. (The U.S. Department of Agriculture recommends an internal temperature of 165 degrees, but many chefs prefer to serve duck more rare.) Remove from the oven, and let it rest for about 10 minutes before slicing and serving with the celeriac.
Nutrition information per serving:
Fat 6 g
Sodium 180 mg
Carbohydrates 28 g
Saturated fat 2 g
Total sugars 21 g
Protein 16 g
Cholesterol 40 mg
Dietary fiber 3 g
Exchanges per serving: 2 carb, 2 medium-fat protein.